Garlic

With an annual global production of around 2.5 million tonnes, garlic is one of the 20 most important vegetables in the world. Garlic is popular in many cultures worldwide. The garlic bulb is broad-ovate, coarsely longitudinally ridged, smooth, white-glossy and composed of up to 12 daughter bulbs, so-called prongs or claws. The bulb is enveloped by several dry, white to reddish skins. Each individual clove is in turn surrounded by a papery skin.

Origin

The origin of garlic is not certain; it probably originated in Southwest Asia, in the steppes of Central Asia and in India. Even the peoples of antiquity such as the Sumerians, Babylonians, Indians, Chinese, Greeks and Romans used garlic both culinarily and for other applications. Today, garlic is grown wherever there is a dry and sunny climate. The German market is dominated by imports from various countries throughout the year, with insignificant domestic production.

Tips

To alleviate garlic breath, certain foods such as parsley or peppermint can be helpful.

Preparation

The most delicious dishes and meals contain garlic. To use, peel the cloves and crush them on a little salt with a knife or in a garlic press. Basically, garlic should only be used in moderation. A hint of garlic goes with almost any salad and is often used with various types of meat, sauces, stews, pasta dishes, garlic butter, etc.

Product features

Commercial class: 1

Refrigerated goods